Lemon Herbed Chicken

Lemon Herbed Chicken

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 83.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Prep Time 15 minutes
Cook Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 kilo chicken thighs and drumsticks, (2 lb)
  • 1 can Soup Option, (10½ oz / 298 g)
  • 2 tablespoons lemon juice
  • ½ teaspoon paprika
  • Seasoning Option
  • ¼ teaspoon Herb Option
  • 1 lemon, sliced
  • Side Dish Option

OPTIONS

Soup - Use 1 Item

  • condensed cream of chicken soup, Shortcut
  • condensed cream of celery soup, Shortcut
  • condensed cream of mushroom soup, Shortcut
  • condensed cream of chicken & mushroom soup

Seasoning - Use 1 Item

  • teaspoon black pepper
  • ¼ teaspoon lemon pepper
  • ¼ teaspoon dry mustard
  • teaspoon cayenne pepper

Herb - Use 1 Item

  • dried tarragon, crushed
  • dried marjoram, crushed
  • dried rosemary, crushed
  • rubbed sage

Side Dish - Use 1 Item

  • hot cooked rice
  • hot cooked noodles
  • hot mashed potatoes
  • hot stuffing, Shortcut

Instructions
 

  • Heat the oil in a large non stick pan on medium heat. When hot, brown the chicken on all sides, when all browned, pour off excess fat.
  • Stir in the Soup, Seasoning, and Herb Options, as well as the lemon juice and paprika. Heat to boiling then reduce to low and simmer covered, stirring occasionally, for 30-40 until chicken is fork tender.
  • Garnish with lemon slices. Serve with Side Dish Option, enjoy.

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